German Marzipan Cookies | Bethmännchen
These nostalgic German cookies called Bethmännchen are so easy to make with just 6 ingredients, including homemade marzipan! They're chewy, nutty, and decorated with sliced blanched almonds for the perfect amount of rustic charm during the holidays.
Ingredients
Marzipan
- 2 cups blanched almond flour
- 1 cup powdered sugar
- ¼ teaspoon salt
- 2 large egg whites
- 2 teaspoons almond extract
- ½ teaspoon rose water (optional)
Cookies
- ½ cup powdered sugar
- ½ cup blanched almond flour
- 1 large egg, separated
- ⅓ cup blanched (skinless) almonds, sliced in half (see note below)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.Prepare your blanched almonds sliced in half length-wise. (See notes below for tips.)
Make the Marzipan
- In a food processor, add the almond flour and powdered sugar. Pulse a few times, to get all the lumps out.
- Add the salt, egg whites, almond extract, and optional rose water. Mix on high speed until it forms a dense, soft, slightly sticky mixture.
Make & Bake the Cookies
- In a stand mixer with the paddle attachment or in a mixing bowl with a hand mixer, add the marzipan, powdered sugar, almond flour, and just the egg white. (Save the egg yolk in a bowl for later.) Mix on low speed until it forms a smooth dough, after about a minute.
- Roll the cookie dough into small balls, about 1 inch in diameter. Spread them out on the prepared baking sheet. The dough will be pretty sticky, so wet your hands with water to make it easier to handle.
- Gently press three almond halves on the sides of each cookie.
- Whisk the reserved egg yolk with a teaspoon of water. Brush on the top and sides of each cookie.
- Bake for 15 to 18 minutes, until the cookies are a pale gold color & look dry on top. Transfer the cookies to a cooling rack to cool completely, and enjoy!!
Notes
- Almond paste is not the same thing as marzipan, so they can't be substituted.
- Because the dough is so sticky, it helps to wet your hands with cold water when shaping and handling the dough, to prevent it from sticking to your hands.
- If you can’t find blanched almonds (aka skinless almonds) at the store, they’re really easy to make at home! Just soak whole almonds overnight or boil them in a saucepan for 60 seconds, then drain and rinse under cold water. You can use a towel or your fingers to rub the almonds, and they’ll pop right out of the skins!
- To slice almonds in half, hold each almond on its side with your fingers on a cutting board, and carefully use a sharp kitchen knife to split them down the middle, along their natural seam.
Nutrition
Serving: 1 cookieCalories: 172kcalCarbohydrates: 16gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 11mgSodium: 50mgPotassium: 25mgFiber: 2gSugar: 13gVitamin A: 16IUCalcium: 46mgIron: 1mg
Did you make this recipe?Leave a comment below - I love hearing from you!